Ingredients
½cupwhole wheat flour,King Arthur, white
¾cupall-purpose flour,King Arthur, unbleached
¾cupraw sugar
1tspbaking soda
2tsppumpkin pie spice
¼tspnutmeg
¼tspcinnamon
¼tspsalt
1½cupspumpkin,canned, not pumpkin pie filling
2tbspcoconut oil
1egg,large
1½tspvanilla extract
baking spray
5ozless-fat cream cheese
2tbspraw sugar
1egg yolk,large
1tspvanilla extract
Preparation
Preheat oven to 350 degrees F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl, mix pumpkin puree, oil, egg, and vanilla; beat at medium speed until thick. Scrape downsides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not overmix.
In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk, and vanilla extract until combined.
Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheese to the top of each muffin. Using a toothpick, gently swirl the frosting from the edge to the center into the batter.
Bake on the center rack for 24 to 26 minutes or until a toothpick inserted in the center comes out clean.
Let them cool before serving.
